Filling

1/4

cup butter, softened

2 1/2

cups chopped candy bars

Glaze

1

container Betty Crocker™ Rich & Creamy cream cheese frosting

1

tablespoon real maple syrup

Directions

1In large bowl, mix 1 cup of the warm water, the yeast and sugar. Let stand until yeast has bloomed, about 10 minutes. Add remaining 1 1/2 cups warm water, the dry cake mix and 3 cups of the flour. Beat with electric mixer on low speed until combined. Continue adding flour, 1/2 cup at a time, until mixture pulls away from side of bowl. (You may not need all of the flour.) Switch to dough hook, and knead 8 to 10 minutes or until smooth and elastic.

2Grease medium bowl, and transfer dough to bowl, turning over once to grease dough. Cover; place in warm place to rise until doubled in size, about 1 hour.

3Sprinkle flour lightly on work surface. Gently push fist into dough to deflate, and turn it out onto the surface. Roll dough into 16x12-inch rectangle. Spread softened butter on dough. Evenly sprinkle candy bar pieces over dough. Starting on long side, roll up dough. Using serrated knife, cut roll into 16 slices.

4Grease 2 (13x9-inch) baking dishes, plus 1 (8-inch square) baking dish generously with butter. Place 6 of the slices in each of the 13x9-inch baking dishes, and 4 slices in the 8-inch baking dish. Cover with plastic wrap, and allow to rise until doubled in size, about 30 minutes.